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Quinoa Pizza Snacks – Gluten Free, Vegetarian

Quinoa Pizza Snacks – Gluten Free, Vegetarian

quinoa pizza snack gluten free vegetarian protein tomato mozzarella onionAdd quinoa to the list of things I love the most. Puppies, unicorns, purple and quinoa. I could eat quinoa every single day (and almost do). It’s so versatile, loaded with protein and adapts to so many different flavors, even sweet things. Some days I’ll make Coconut Vanilla Quinoa for breakfast and Amazing Quinoa Mac and Cheese for lunch.

Even though I eat foods that are nutritionally dense doesn’t mean I don’t crave things like pizza. So now I get to enjoy the flavors of pizza but none of the guilt. These babies have lots of protein from the eggs, quinoa and a little from the cheese. You could replace the cheese with vegan cheese if you so choose.

quinoa pizza snack gluten free vegetarian protein tomato mozzarella onionJust cook your quinoa and in a separate bowl, combine all other ingredients except for topping. Once the quinoa is done, mix it as well.

quinoa pizza snack gluten free vegetarian protein tomato mozzarella onionSpray muffin tins with non-stick spray. I use coconut oil spray. Fill each cavity to the top and press down lightly with a spoon.

quinoa pizza snack gluten free vegetarian protein tomato mozzarella onionLet cool properly and run a butter knife around the edges if the pizza snacks don’t pop out for you. Top with fire roasted tomatoes and you’ve got yourself a tasty healthy pizza snack. Yay!

quinoa pizza snack gluten free vegetarian protein tomato mozzarella onion

 {use organics whenever possible}

Quinoa Pizza Snacks - Gluten Free, Vegetarian, Protein
 
Prep time
Cook time
Total time
 
Author:
Serves: 4 servings
Ingredients
  • 1 cup uncooked quinoa
  • 2 cups vegetable broth
  • 3 large eggs, whisked
  • 1 cup chopped sweet onion (usually 1 large onion will make a cup)
  • 1 cup shredded mozzarella cheese (can sub with vegan cheese)
  • 1½ cup diced fire roasted tomatoes, drained. (I use the Muir Glen brand)
  • 2 Tablespoons dried Italian seasoning
  • 2 tsp minced garlic
  • 1 tsp dried basil
  • 1 tsp dried paprika
  • 1 tsp dried oregano
  • ½ tsp sea salt
  • **TOPPING**
  • 1 - 15 ounce can of fire roasted tomatoes, drained
Instructions
  1. Preheat oven to 350.
  2. In a medium saucepan combine 1 cup of uncooked/rinsed quinoa and 2 cups of vegetable broth. Bring to a boil, stir then reduce heat to a simmer and cover.
  3. Cook quinoa for 15 minutes, stirring occasionally so it doesn't burn on the bottom.
  4. While the quinoa is cooking, in a medium mixing bowl combine the rest of the ingredients except for the 2 pizza sauce ingredients.
  5. Once the quinoa is cooked, fold it into the mixing bowl with everything else and combine everything thoroughly.
  6. Spoon quinoa into a greased muffin tin. You can fill them to the top and press down gently with a spoon. I used an ice cream scooper and it works perfectly.
  7. Bake for 30 - 35 minutes.
  8. Let sit for 5 - 10 minutes as they will firm up once cooled. If not cooled off properly, they will be more crumbly.
  9. The leftovers reheat really good too. Just pop them in microwave for about 25 - 30 seconds.
  10. Top with fire roasted diced tomatoes.

 

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